A cross-disciplinary, transnational and participative approach to Alpine food cultural heritage

Work Package 3: Pilot cases based on knowledge transfer

WP3 will develop innovative practices in pilot sites (eg. large protected areas). It will focus on the reuse/reinvention/reactualization of traditional practices and the safeguarding of “sustainable” productive landscapes (i.e., terraces, forests) and will create knowledge transfer about tourism marketing strategies of Intangible Cultural Heritage Alpine Food and its commercial exploitation also facilitating the intergenerational transmission of skills


Capacity development: reinventing traditional jobs using farming traditions and food heritage in an innovative context

To keep Intangible Cultural Heritage food production alive and to reinvent it in regions where knowledge still exists but lack of practice is increasing, capacity development is needed. Combining involvement of stakeholder and population, experiences from other alpine regions and intergenerational dialogue and applying traditional methods as workshops, thematic days but also new IT/media based approaches we will reach a regional interest in the population to reinvent jobs and transfer knowledge. 

Experience transfer: Combining tourism with the promotion and protection of Alpine natural and cultural heritage

Authentic experiences play an important role in tourism. User generated content transferring exceptional stories to friends and relatives is powerful in marketing. This activity aims to setup mixed groups of Intangible Cultural Heritage food producers and tourism stakeholders. The activity focuses on a) involving stakeholders b) creating authentic experiences around Intangible Cultural Heritage food: sharing handicrafts knowledge how to process indigenous varieties, the connection between place and landscape of production. 

Visibility and distribution of green and fair products respecting Alpine Space cultural and natural heritage

There exists an increasing interest in high quality food which was produced in a sustainable and fair way. To many consumer’s alpine food seems to be quality products, which is not always the case. To valorise Intangible Cultural Heritage food two elements are needed: by modern distribution systems they must be available and by an easy understandable communication they must be visible and have a high recognition value. 


The activities A.T3.1-3.3 cover the areas of production, valorisation by tourism and the visibility of Alpine food Intangible Cultural Heritage. All three areas are connected and need each other. By an expert synthesis workshop in combination with an excursion central results will get extracted and a transnational synthesis of the achieved results will get compiled as input for the WP5 vision paper. This knowledge will also be made publically available on